An easy, sweet treat that I ate for breakfast!
If you have frozen bananas you are well on your way to this delicious non-dairy ice cream. All the ingredients go into a food processor and are then stored in the freezer until firm. The best way to top this ice cream is with Kips Cocoa Crunch Granola Bark! Kips specializes in allergy-free snacks that taste delicious. This whole meal is free of the top 8 allergens but if you don’t have sun butter you can absolutely substitute your favorite nut butter. I wouldn’t skip on the Kips though ;) enjoy!
Makes 1 ½ cups
3 bananas, sliced and frozen
3 Tbsp shredded coconut
1 Tbsp maple syrup
1 heaping Tbsp sun butter
Splash coconut milk (optional)
1. Add frozen banana slices, coconut, maple syrup, sun butter and coconut milk (if using) to a food processor or blender.
2. Blend until smooth. Place in a container and allow to freeze for at least 4 hours. Scoop and serve.